This braised chicken and peaches pairs tender, golden-skinned thighs with sweet peaches, savory prosciutto, and a bright rosemary-sherry sauce. It’s an inviting one-pot meal that feels special enough for guests but is simple to make at home. We love to serve it with a nice rice pilaf. Dinner perfection!
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🍑 The Ingredients
The ingredients come together in a balance of savory, sweet, tangy, and herbal flavors, with a rich, silky sauce tying everything together. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Chicken thighs: Bone-in, skin-on thighs stay juicy and develop crisp skin when browned and broiled. You can use boneless thighs, but reduce the braising time and check for doneness early.
- Peaches: Use ripe but still-firm peaches so they hold their shape during cooking. Nectarines make an easy substitute; if using frozen peaches, thaw and drain them first.
- Prosciutto: Cooking it until crisp adds a salty, savory crunch. Pancetta or thinly sliced bacon can be substituted.
- Sherry vinegar: Its gentle sweetness complements the peaches. Red wine vinegar can be used instead, though the flavor will be a little sharper.
- Fresh rosemary and thyme: Fresh herbs give the sauce a bright, aromatic flavor. If substituting dried herbs, use less and add them during cooking.
- Leeks: Clean them well, as soil can collect between the layers. Yellow onion or shallots can stand in for leeks.
- Capers: These add a briny contrast to the sweet fruit and rich sauce. Use fewer chopped green olives if you don’t have capers.
- Flour and butter: Flour helps thicken the braising liquid, while butter gives the finished sauce a smooth finish. For a gluten-free version, use a gluten-free all-purpose flour blend; the butter can be omitted or replaced with a dairy-free alternative.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip – Freestone Peaches
Freestone peaches are easiest to slice because the flesh releases cleanly from the pit. They’re typically available from early summer through late summer, though the season varies by region; if you can’t find them, clingstone peaches work too—just cut the flesh away from the pit. We get our freestone peaches from The Peach Truck.
🔥 Tips and Tricks for a Perfect Dish
- Marinate ahead: Let the sliced peaches sit in the marinade for at least an hour so they absorb the rosemary and sherry-vinegar flavors. You can marinate them for up to 12 hours.
- Dry the chicken before browning: Pat the thighs dry so they brown more evenly and the skin crisps up.
- Brown in batches: Avoid crowding the Dutch oven; too many pieces at once can cause the chicken to steam instead of sear.
- Keep the skin above the sauce: Arrange the chicken skin-side up for braising to help keep it from getting soggy.
- Crisp the skin at the end: Broiling the chicken after braising restores a golden, crisp finish. Keep a close eye on it, since the skin can brown quickly.
- Add peaches near the end: Stir them into the reduced sauce after braising so they warm through without becoming overly soft.
- Reserve some prosciutto for garnish: Stir half into the sauce and sprinkle the rest over the platter just before serving to preserve its crunch.
- Taste the sauce before serving: Capers and prosciutto add saltiness, so adjust the seasoning only after they’re stirred in.
👩🏼🍳 How to Prepare Braised Chicken and Peaches
- Step 1: Combine the marinade ingredients in a bowl and then toss the peaches to coat. Chill for at least one hour.
- Step 2: Cook the prosciutto strips in a little oil until crispy. Remove with a slotted spoon and set aside.
- Step 3: Brush the chicken with olive oil, season with salt and pepper, and sear in the oil in the pan. Transfer the chicken to a platter and set aside.
- Step 4: Sauté the leeks and the garlic. Add flour and cook for 1 minute. Stir in the peach marinade (without the peaches), stock, salt, and pepper. Place the chicken in the sauce (skin-side up). Cook (uncovered) in a 350°F oven for 25 minutes.
- Step 5: Remove the chicken from the sauce and stir in the capers, half of the crispy prosciutto, and all of the peaches. Stir in the butter and thyme.
- Step 6: Meanwhile, broil the chicken until the skin is crispy (but not burned!). Nestle the chicken into the sauce and serve at once.
🍽️ How to Serve
- With rice pilaf: Spoon the peach-and-herb sauce over herbed rice pilaf with pecans to soak up every bit.
- With crusty bread: Serve warm, crusty bread alongside to mop up the savory-sweet sauce.
- With a green salad: Add a simple salad dressed with vinaigrette for a fresh, crisp contrast.
- With roasted vegetables: Pair with roasted green beans, carrots, or asparagus for an easy, colorful side.
- On a platter: Arrange the chicken over the peaches and sauce, then finish with the reserved crispy prosciutto and fresh herbs.
🙋🏽♂️ Frequently Asked Questions
Can I make Braised Chicken and Peaches ahead of time?
Yes. Braise the chicken and prepare the sauce ahead, then refrigerate them separately for up to 2 days. Reheat gently, add the peaches, and broil the chicken just before serving.
Can I use boneless chicken in Braised Chicken and Peaches?
Yes. Boneless thighs work well, but they cook faster than bone-in thighs, so check them early to avoid overcooking.
What kind of peaches are best for Braised Chicken and Peaches?
Choose ripe but firm peaches, so they hold their shape in the sauce. Freestone peaches are especially easy to slice when they’re in season.
How should I store leftover Braised Chicken and Peaches?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.
😋 Other Amazing Peach Recipes to Try
Ready to make the best chicken and peaches dish this side of Savannah? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Braised Chicken and Peaches
This dish is amazing any time of the year, but when peaches are at their peak, it is about as good as you will find. Seek out freestone peaches, if possible. It's a perfect Sunday dinner or for serving guests at a dinner party.
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Servings: 4 people
Calories: 645kcal
Video
Equipment
- Oven-safe skillet or pot such as a Dutch oven or cast-iron skillet
Ingredients
For the Marinade and Peaches
- ⅓ cup extra-virgin olive oil
- 2 tablespoon sherry vinegar
- 2 tablespoon rosemary fresh, chopped
- ½ teaspoon Kosher salt
- ½ teaspoon granulated sugar
- 3 large peaches pitted and sliced
For the Chicken
- 1 tablespoon extra-virgin olive oil plus a little more, as needed
- 2 oz prosciutto cut crosswise into thin strips
- 3 lbs chicken thighs skin-on, bone-in, about 4 to 5
- Kosher salt and freshly ground black pepper
- 2 leeks white and light green parts only, thinly sliced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 3 cups chicken stock
- 2 tablespoon capers drained
- 2 tablespoon unsalted butter
- 2 tablespoon thyme fresh, chopped
Instructions
Marinate the Peaches
- Combine all of the marinade ingredients in a medium bowl and then stir in the peaches. Place in the refrigerator for at least 1 hour, or up to 24 hours.⅓ cup extra-virgin olive oil, 2 tablespoon sherry vinegar, 2 tablespoon rosemary, ½ teaspoon Kosher salt, ½ teaspoon granulated sugar, 3 large peaches
Prepare the Dish
- Position a rack in the center of the oven and preheat the oven to 350°F.
- Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.1 tablespoon extra-virgin olive oil
- Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.2 oz prosciutto
- With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
- Brush oil all over the chicken and then season it with salt and pepper.3 lbs chicken thighs, Kosher salt and freshly ground black pepper
- Working in batches, brown the chicken on both sides – about 12 minutes total. Transfer to a plate.
- Add the leeks and sauté until soft, about 4 minutes. Stir in the garlic and sauté for another 30 seconds.2 leeks, 3 cloves garlic
- Add the flour and cook, stirring for 1 minute.2 tablespoon all-purpose flour
- Meanwhile, remove the peaches from the marinade. Add the marinade to the skillet and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
- Add the stock, 1 teaspoon of salt, and ½ teaspoon of pepper, and bring to a boil.3 cups chicken stock
- Arrange the chicken in the pot, skin side up, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
- Take the pot out of the oven and turn the broiler on high.
- Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
- Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and slightly reduced, about 10 minutes.
- Lower the heat to medium and stir in the capers, half of the cooked prosciutto, and peaches; cook until heated through.2 tablespoon capers
- Stir in the butter until it melts, then stir in 1 tablespoon of the thyme.2 tablespoon unsalted butter, 2 tablespoon thyme
- Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
- Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
- Garnish with the remaining prosciutto and the remaining thyme
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Skin-on, bone-in chicken thighs are delicious in this recipe; however, you can go with boneless, skinless thighs or breasts, too. Reduce the braising time to 20 minutes, or until an internal temperature reaches 165°F.
Leftovers will keep covered in the fridge for up to 5 days.
Nutrition
Calories: 645kcal | Carbohydrates: 33g | Protein: 64g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 766mg | Potassium: 729mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1824IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
NOTE: This was originally published April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2024!
Jeanne says
This is the most amazing dish ever! I have been getting peaches for The Peach Truck for a couple of years now and each year I look for fun recipes… Well, this one will be repeated every year! The culmination of flavors is an explosion in our mouths… My husband was thrilled to have me discover this one!! The video was being played on my counter as I did each step of the recipe, and I have to say made making this dish so much easier! Thank you for all that you do!
Kris Longwell says
Jeanne! You just made our day! We LOVE that you enjoy peaches from The Peach Truck!! Aren’t they the best?? And we are even more thrilled that you made the braised chicken and peaches and had such great success! And we are so happy our silly videos help!!! Thank you so so much for sharing and for the amazing review. That means so much to us!!! Have a wonderful weekend! Kris & Wesley
Jeanne says
Yohoooo ….. The Peach truck is back and so am I making this amazing recipe…. its almost like I forgot how amazing this recipe is….. thank you again!! I looked up my peach recipes and saw this one and said I definitely commented on this one so I know it was one I wanted to repeat from last year … and being it is so early in the peach season (week 2 of 8) I will be making it frequently… Can’t wait for dessert!! We are trying your Raspberry Linzer Bars with fresh raspberries from our garden! I will let you know how we like this dessert!!
Kris Longwell says
Yay!! We LOVE the Peach Truck!!! And we LOVE that you are enjoying our peaches and chicken!!! We love it, too! So Summery!!! Let us know how the Linzer bars turn out! And thanks as always for sharing and for the great reviews! That honestly means so much to us! Have a GREAT day!!! xoxo
Dee says
Delicious! My husband doesn’t like sweet foods (other than desserts), and this dish has become a favorite for both of us. He said I nailed it the last time I made it (last week after finding nice peaches at one of the big box warehouses in MD).
Kris Longwell says
Hi Dee! Woo hoo! That is music to our ears! We are thrilled you and your husband loved this dish and we are so so happy you had such great success with it! Sounds like you prepared it perfectly! Thank you so much fr sharing and for the GREAT review. That means the world to us! All the best, Kris & Wesley
Ramona Angell says
I really wish there was a video.
Kris Longwell says
Hi Ramona! We’re working on adding videos for all older recipes that have one. We’ll add this to the list for sure! We’re so glad you enjoy the videos! Best, Kris & Wesley
Kim Stebbins says
Even though this post is a few years old, I googled chicken thighs and peaches and this delightful recipe popped right up at the top. I made one mistake: I dumped all the peaches and marinade into the pot. I tried to retrieve them, but soon realized all the garlic and leeks were sticking to the peaches and I wanted them to remain in the braise so I just let it go. I didn’t have sherry vinegar so used red wine vinegar with an extra pinch of sugar and even with my mistake and substitution, this is a 5 Star recipe! I have a freezer full of peaches, so this will be a favorite for many moons to come. Thanks for this excellent recipe!
krislongwell says
Hi Kim!! We are so glad you came across this recipe! It has always been one of our favorites, and your note has put us in the mood for making it again! We’re always creating new dishes, and seldom get to go back to tried and true favs, like this one. Sounds like you managed things perfectly. Bravo!! Thanks so much for letting us know and please stay in touch!! xo Kris & Wesley
Andrea says
I love having fruit with meat, and chicken thighs are my favorite. Marinating the peaches in rum is something I never would have thought of – looks delicious!
krislongwell says
Hi Andrea! I agree, we love peaches so much, but usually have them in a pie, or ice cream, something sweet. I love savory peaches, but don’t cook with them that much. We were really happy with how this dish turned out, and the rum didn’t overpower the flavors at all, just added a little depth. Let us know if you make it and what you think! Kris